I recently found a great recipe for smothered chicken. I tried it on Sunday and my kids loved it. I thought I made enough for leftovers until Wed, but it’s all gone . Check it out and reply back to tell me what you think. - Nicole F.
8 to 10 pieces of chicken
pinch cayenne pepper
season salt, to taste
pinch Cajun seasoning salt
1/4 C. butter
2 medium onions, diced
1 bell pepper, diced
2 C. water
1 10-oz. can cream of mushroom soup
2 heaping T. all- purpose flour
1 t. Kitchen Bouquet
Clean and dry chicken pieces. Rub with dry ingredients (cayenne pepper, both seasoning salts). Brown coated chicken in frying pan without butter; chicken fat will grease the pan. Remove chicken from pan.
In a smaller frying pan, saute onion and pepper in butter until golden brown. Place chicken and browned vegetables into a stockpot on medium heat. Add water, mushroom soup, flour and Kitchen Bouquet. Whisk until smooth. Bring to boil and reduce to low heat. Cook at least 15 to 20 minutes, or until meat is tender.
Make sure you dice the green pepper into small pieces. Once the peppers are cooked they add a nice flavor but of course if you don’t like green peppers use half a pepper instead of a whole one.
When I use green peppers and onion in food for my own consumption I run then thru a food processor instead of diceing them up. I find i get more flavor and can use less for that flavor, plus i don’t like to bite into pieces of green pepper or onion but the flavor is required to make it taste right.
Caribbean Rum Chicken
1 lb. chicken breast fillets
1 TB olive oil
1 1/2 TB brown sugar
2 TB soy sauce
3 TB lime juice
1/8 tsp. pepper
2 TB rum (coconut rum is good)
1 TB minced fresh parsley
1 TB Worcestershire sauce
Combine brown sugar, lime juice, rum, soy sauce, Worcestershire sauce, olive
oil, and pepper and mix well. Place chicken in large resealable bag, add
marinade and refrigerate for at least 30 mins. Remove chicken and discard
marinade. Grill, bake or cook in skillet.
Yield: 4 servings= 5 pts. each
This sounds great, I am planning on trying it this weekend.
Try this one too:
Caribbean Rum Chicken
1 lb. chicken breast fillets
1 TB olive oil
1 1/2 TB brown sugar
2 TB soy sauce
3 TB lime juice
1/8 tsp. pepper
2 TB rum (coconut rum is good)
1 TB minced fresh parsley
1 TB Worcestershire sauce
Combine brown sugar, lime juice, rum, soy sauce, Worcestershire sauce, olive
oil, and pepper and mix well. Place chicken in large resealable bag, add
marinade and refrigerate for at least 30 mins. Remove chicken and discard
marinade. Grill, bake or cook in skillet.
Yield: 4 servings= 5 pts. each[/quote]
. Check it out and reply back to tell me what you think. - Nicole F.